Photochemical studies of rancidity: Antioxidants vs. green light protection

Abstract

1. The antioxidants used in this investigation showed antioxygenic activity in delaying the development of rancidity, but they were not so effective as green wrappers which absorb all light except that delimited by 4900–5800 Angstrom units. 2. The use of a protective green container or wrapper alone or in conjunction with an antioxidant increased the period during which the oil or fat remained fresh at room temperature and, incidentally, decreased the rate of peroxide formation. 3. Oils or fats stored at low temperatures and with light excluded remained fresh longer than if treated with an antioxidant or packaged in green and exposed to light at room temperature. 4. Packaging in green or opaque wrappers has a special advantage in that they can be used to protect those oil-bearing food products, such as shelled nuts and ground whole grain, to which it is difficult to add an antioxidant. 5. Protecting oil-bearing foods from rancidity by packaging in green or opaque containers is practical.